A soft and moist classic pound cake loaded with fresh blueberries and drizzled with a vanilla butter glaze! Like eating a blueberry muffin in pound cake form!
Course Dessert
Cuisine American, southern
Keyword blueberry, pound cake
Prep Time 20 minutesminutes
Cook Time 1 hourhour30 minutesminutes
Servings 12people
Calories
Ingredients
3cupsfresh blueberries (washed, air-dried)
¼cupall-purpose flour
BATTER
3cupsall-purpose flour
½teaspoonbaking powder
½teaspoonsalt
1½cupsunsalted butter (3 sticks)
3cupsgranulated sugar
5eggs (room temperature)
1tablespoonpure vanilla extract
½teaspoonalmond extract
1cupwhole milk
GLAZE
1 cuppowdered sugar
3tablespoonsunsalted butter (melted)
2tablespoonswhole milk
¼teaspoonvanilla extract
1pinchsalt
Instructions
Preheat the oven to 325 F. Grease a 10 or 12-cup bundt cake pan (see note) with a thin layer of shortening, getting all the crevices (I use butter-flavored shortening for this. It gives the crust a nice golden crunch and buttery flavor), and then very lightly coat it with flour. Set aside. (If making a loaf cake, use two 9.5-inch loaf pans.) Set aside.
Place the blueberries into a medium bowl (be sure to remove any stems) and toss with flour. Set aside.
3 cups fresh blueberries (washed, air-dried), ¼ cup all-purpose flour
To make the cake, add flour, baking powder, and salt to a large bowl. Whisk together well to combine the dry ingredients. Set aside.
3 cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon salt
In another large bowl, cream the butter until fluffy and creamy with an electric mixer or stand mixer.
1½ cups unsalted butter (3 sticks)
Gradually add sugar while mixing at low speed. Mix for about 3 minutes until creamed and combined. (set a timer to ensure you're mixing long enough but not overdoing it).
3 cups granulated sugar
Mix in the eggs one at a time, just until combined. Keep the mixer on low speed.
5 eggs (room temperature)
Gradually mix the flour mixture into wet ingredients alternating with milk. Mix until the flour is completely combined and the batter is fluffy. (Keep the mixer on low speed. Be sure to scrape down the sides of the bowl regularly.)
1 cup whole milk
Stir in the vanilla extract and almond extract.
1 tablespoon pure vanilla extract, ½ teaspoon almond extract
Very gently fold in the blueberries. (leave any excess flour in the bowl)
Spoon pound cake batter evenly into the prepared bundt pan. Shake and tap the pan on the counter to even out the batter and release any air pockets. (You can smooth the top with a spatula if desired.)
Place on the middle rack and bake for 1 hour and 20-30 minutes (check on it at the 70-minute mark) or until a cake tester or toothpick inserted into the pound cake comes out clean. (Ovens vary, and you may need to add or subtract a few more minutes to the total time.) To be on the safe side, I peel up a piece of the cake to ensure it's done. Since this is the bottom of the cake, nobody will see it.
Place the pan on a cooling rack until the pan is cool enough to touch but still warm.
Run a knife along the edges, and gently push the cake away from the pan's side to ensure it isn't sticking before you flip it over. (You can also carefully trim off that top crust to make the cake sit flatter if desired.)
Carefully remove the cake from the pan and place it on a wire rack to cool completely.
Once cooled, mix the glaze ingredients together and drizzle on the cake. (You can add more milk to make the glaze thinner if needed)
1 cup powdered sugar, 3 tablespoons unsalted butter (melted), 2 tablespoons whole milk, ¼ teaspoon vanilla extract, 1 pinch salt
Once the glaze has hardened, slice the cake and serve. *Remember, pound cake is one of those desserts that gets even better the next day.
Video
Notes
Pan size: I use a 10-cup bundt pan. The cake will rise a bit over the edge of the pan. You can also use a 12-cup pan. Just be sure to check on it at the 1-hour mark and adjust the cooking time.